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Ice cream. II. Ice cream formulation

1997

Fearon, A. | Moruzzi, T.

AGROVOC Keywords
agua artificial sweeteners composition globale durcissement eau edulcorantes artificiales endurecimiento fat substitutes flaveur flavour freezing freezing point grasa de la leche hardening helado homogenization icecream industria industrie industry lactosuero milk fat procesamiento processing proximate composition sabor sustitutos de grasas sweetness traitement water whey
Bibliographic information
Volume 19 Issue 3
Pagination
pp. 20-22
Other Subjects
Edulcorant artificiel; Manufacture; Congelation; Point de congelation; Lactoserum; Matiere grasse du lait; Homogeneizacion; Homogeneisation; Punto de congelacion; Composicion aproximada; Creme glacee; Solids not fat; Succedane de corps gras; Congelacion
Language
English
1998-08-15
AGRIS AP
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